--- title: "Bae Salad" description: "A bright, briny Greek-inspired salad with quick-pickled onions, ripe tomatoes, cucumber, olives, and slabs of feta." url: "https://briansunter.com/recipes/bae-salad" --- # Bae Salad A bright, briny Greek-inspired salad with quick-pickled onions, ripe tomatoes, cucumber, olives, and slabs of feta. 15 min 4 servings salad greek summer vegetarian Scale Units ## Ingredients - 2 oz red onion - 0.25 cup red wine vinegar - 12 oz tomatoes - 12 oz cucumber - 0.25 cup Kalamata olives - 0.50 cup extra-virgin olive oil - to taste kosher salt - 2 pinch dried oregano - 4 oz feta cheese - for drizzling extra-virgin olive oil ## Equipment - salad bowl ## Instructions ### Prepare the Onions 1 In a small bowl, combine 2 oz red onion , thinly sliced pole to pole, with 0.25 cup red wine vinegar . Let soak while you prepare the other ingredients, about 15 minutes . Drain onions, reserving vinegar. ### Make the Salad 2 In a salad bowl or large mixing bowl, combine 12 oz tomatoes , cut into slices and chunks, 12 oz cucumber , peeled, quartered lengthwise, and thinly sliced crosswise, 0.25 cup Kalamata olives , pitted and halved, the drained onion, 0.50 cup extra-virgin olive oil , and about 2 tablespoons of the vinegar left over from quick-pickling the onion. Season with to taste kosher salt and 1 pinch dried oregano , toss gently to combine, then adjust to taste with more salt and vinegar, if desired. Note Pit-in olives are often better-quality than pre-pitted ones; buy pit-in olives and remove the pits yourself. ### Finish and Serve 3 Lay 4 oz feta cheese , cut into slabs, on top. Sprinkle with the remaining pinch of 1 pinch dried oregano and drizzle with for drizzling extra-virgin olive oil . Serve, soaking up juices with bread. View Cooklang Source recipe.cook ``` --- title: Bae Salad description: "A bright, briny Greek-inspired salad with quick-pickled onions, ripe tomatoes, cucumber, olives, and slabs of feta." servings: 4 time: 25 minutes tags: [salad, greek, summer, vegetarian] cuisine: Greek difficulty: easy rating: 4.5 --- == Prepare the Onions == In a small bowl, combine @red onion{2%oz}, thinly sliced pole to pole, with @red wine vinegar{1/4%cup}. Let soak while you prepare the other ingredients, about ~{15%minutes}. Drain onions, reserving vinegar. == Make the Salad == In a #salad bowl{} or large mixing bowl, combine @tomatoes{12%oz}, cut into slices and chunks, @cucumber{12%oz}, peeled, quartered lengthwise, and thinly sliced crosswise, @Kalamata olives{1/4%cup}, pitted and halved, the drained onion, @extra-virgin olive oil{1/2%cup}, and about 2 tablespoons of the vinegar left over from quick-pickling the onion. Season with @kosher salt{to taste} and @dried oregano{1%pinch}, toss gently to combine, then adjust to taste with more salt and vinegar, if desired. > Pit-in olives are often better-quality than pre-pitted ones; buy pit-in olives and remove the pits yourself. == Finish and Serve == Lay @feta cheese{4%oz}, cut into slabs, on top. Sprinkle with the remaining pinch of @dried oregano{1%pinch} and drizzle with @extra-virgin olive oil{for drizzling}. Serve, soaking up juices with bread. ```